View Pit Stop page for race #142 by foxtail8000 — Ghost race
View profile for Alex (foxtail8000)
| Official speed | 64.16 wpm (82.29 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2021 5:29:47am UTC |
| Race Finish | October 30, 2021 5:31:10am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. tisurend (90.76 wpm) 3. mafita (85.82 wpm) |
| Accuracy | 97.0% |
| Points | 66.30 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |